THIS RESTAURANT IS CLOSED MF Sushibar Restaurant Review

: Thirty-something Chris Kinjo and his designer whiz brother Alex are, as Chris likes to say, all-American boys, born of Japanese (Okinawan) parentage in Lima, Ohio. But Chris mastered sushi skills in Los Angeles, and is as devoted to the tradition of sushi as any traditionally trained sushi master. The MF stands for magic fingers, Chris says, and indeed his hands are adept at crafting fine presentations. The young chef insists on freshly grated wasabi root, a totally different experience from the ubiquitous paste---it’s more delicate, earthy and mild. Sit at the sushi bar and just ask the staff to bring out dishes until you holler "stop." Chris maintains an entertaining running banter as he works with his colleagues. If he says you must have the monkfish liver, do it. Or the scallops baked with a light mayonnaise and topped with eel sauce and masago. An extensive saké list is another major reason for dining here. While the wine list is not extensive, it is a major step up from most sushi joints; wine service can be off-kilter but is getting better. The Grosset "Polish Hill" Riesling is a good choice, especially if there's a mite of heat to your dishes.